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Zuppa Toscana Recipe

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This recipe for Zuppa Toscana, by , is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amy

Category:
Category:

Ingredients:  
Ingredients:  
4 slices of Bacon cut into approximately 1/2" pieces
1 lb Italian Sausage
1/2 t. crushed red pepper flakes
1 onion (diced)
2 T. garlic (minced)
4 c. chicken stock
1/2 bunch of kale
1 can coconut milk
salt & pepper

Directions:
Directions:
In Dutch oven over medium heat add sausage and sprinkle red pepper flakes. Brown and cook thoroughly. Remove, drain and set aside. Cook bacon pieces in same Dutch oven over medium until crisp. Remove and set aside. Stir in onion and garlic (into bacon fat) and cook until translucent. Pour chicken broth into Dutch oven and bring to a boil. Add potato and boil until fork tender. Reduce the heat to medium and stir in coconut milk and sausage. Heat throughout. Add bacon and kale before serving. The kale should appear bright green and softened. Add salt & pepper to taste.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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